Traditionally, Christopsomos is made for Christmas and literally translates from Greek as “Christ Bread“. Greek Celebration Bread and its variations was the next formula for me to bake as part of The Bread Baker’s Apprentice Challenge.
I made the poolish version and the dough came together and rose beautifully. It had a lot of ingredients! The most of any yeasted bread I’ve made. In addition to the usual (flour, salt, yeast, water) it included: cinnamon, nutmeg, allspice, cloves, orange extract, almond extract, eggs, honey, olive oil, whole milk, golden raisins, dried figs, and walnuts. This also marks the first time I added vital wheat gluten into my bread.
Because of all the spices and extracts the dough smelled wonderful. It almost made me want to eat it raw.
Uninspired to make a fancy design, the photo in the book shows a Christosomos shaped almost like an octopus, I made it in a loaf pan using the monkeybread method. I made 1.5 ounce balls. In retrospect, I probably should have made them smaller– one or 3/4 ounce.
When the bread came out of the oven I brushed it with the optional glaze (water, sugar, honey, orange extract) and sprinkled it with sesame seeds.
Greek celebration bread is too delicious. It is so delicious that I couldn’t stop myself from breaking off pieces (negative aspect of monekybread) and eating them while taking pictures of my loaf. YUM!
I’ve always loved Greek food and now I know I love Greek Celebration Bread. I will definitely make Greek Celebration Bread again. I know my Mom would love this. You can find the formula for Greek Celebration Bread and its variation in The Bread Baker’s Apprentice.
I’m submitting this to Yeastspotting, a weekly round-up of yeasted goods and bread.